Red cabbage jam

Red cabbage jam

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red cabbage                               



white wine vinegar



gelling sugar



 ground allspice

Preparation method

  • Grate the red cabbage very finely and combine with the vinegar, gelling sugar and allspice.
  • Slowly bring to the boil, stirring constantly, and let boil vigorously for 4 minutes.
  • The cooking time starts at the moment that the entire surface is bubbling, and stirring no longer stops the bubbles.
  • Skim the jam with a skimmer as needed, and transfer to cleaned jars.
  • Fill the jars to the rim, seal immediately and leave upside-down for five minutes. Set aside to cool, and keep refrigerated until use.

Serving suggestions

  • As a side dish with cold game dishes and paté.
  • As part of an amuse-bouche, served with a celeriac crisp, for example.

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